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Zupa Ziemniaczana / Potato Soup

Polish Potato Soup (Zupa Ziemniaczana)

Use starchy russet potatoes for the richest tasting soup and if you heat the stock before adding, your soup will be ready in 25 minutes. I always stir a little sour cream into my bowl of potato soup, just like my father did. - Jenny Jones

Time saver:…Use instant mashed potatoes instead of flour to thicken the soup. Just sprinkle a little on top and stir it in. Add a little at a time until the soup reaches the thickness you like. (Remember it will thicken more as it cools down a little when serving).

Money saver:…Use fresh cilantro or parsley, or green onion tops instead of dill, depending on regional and seasonal availability. My last grocery trip, green onions and fresh cilantro were on sale 25 cents per bunch, parsley was 99 cents per bunch, and fresh dill, in a teeny bunch less than 1/4 the size, was in a fancy plastic container for $3.69. Or just use the dried herb (in small quantities) and stir it into sour cream, refrigerate for at least one hour before serving to allow the herb to rehydrate and release the flavor.

I also like to sprinkle the sour cream with lots of Hungarian paprika and skip the greens altogether.